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Lecturer(s)
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Smetana Pavel, doc. Ing. Ph.D.
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Course content
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In the course Beer Production 1, students will focus on the production of bottom-fermented beers and yeast beers, from the design of raw materials, their preparation and the actual production of beer using individual technological steps (shredding, wort and wort production) to the moment of fermentation and maturation of beer. Other practical experiences that students will gain relate to ancillary activities in the brewing operation, such as beer bottling or brewery sanitation (homebrewing). 1. Light lager beer (batch preparation, calculation of the amount of individual raw materials, shredding, test batch) 2. Semi-dark lager beer (batch preparation, calculation of the amount of individual raw materials, shredding, test batch) 3. Dark lager beer (batch preparation, calculation of the amount of individual raw materials, shredding, test batch) 4. Yeast beer beer (batch preparation, calculation of the amount of individual raw materials, shredding, test batch)
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Learning activities and teaching methods
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Practical training
- Semestral paper
- 24 hours per semester
- Class attendance
- 40 hours per semester
- Preparation for credit
- 40 hours per semester
- Preparation for classes
- 46 hours per semester
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Learning outcomes
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The aim of the course is to deepen students' knowledge of processing raw materials for beer production - preparation of batches, scrapping, wort production, fermentation and maturing of beer.
Students understand the basic concepts of malting and brewering and focus on them.
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Prerequisites
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All students who are required to complete the course will be introduced at the beginning of the semester.
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Assessment methods and criteria
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Development of laboratory protocols
Participation in exercises (100%), Brew Day Worksheet.
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Recommended literature
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BASAŘOVÁ, G. a kol. Pivovarství: teorie a praxe výroby piva.. Praha, HBT, 2015. ISBN 978-80-87109-47-2.
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BASAŘOVÁ, G. a kol. Sladařství ? teorie a praxe výroby sladu.. Praha, Vydavatelství VŠCHT, 2010. ISBN 978-80-7080-734-7.
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KUNZE, W. Technology Brewing and Malting.. Berlin: VLB, 2015. ISBN 978-39-2169-049-9.
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PROCHÁZKA, S., KOSAŘ, K. Technologie výroby sladu a piva.. Praha: VÚPS, 2000. ISBN 80-902658-6-3.
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